Рецепт Badi Aaloo Bessara
Ingredients
Oil For deep frying + Sauteing
15-20 no's Badi / Wadi (1)
- 1/2 Tbsp Panch phoron , recipe follows
- 1 Sprig Curry Leaves
- 2 no's Green chillies, slit lengthwise
- 1 Tbsp Ginger garlic paste (2)
- 1 Medium sized Onions, finely chopped
- 2 Medium sized Tomatoes, finely chopped
- 1 Medium sized Potato, cubed
- 1/2 cup Thick curd/ yoghurt
- 1 Tbsp Gram flour
- 1 tsp Mustard paste
- Water as needed
- Panch Phoron
Equal quantity of Black cumin seeds, cumin seeds, Radhuni/Mustard seeds, fenugreek seeds and fennel seeds.
Instructions
Heat Oil in a pan and deep fry the Badi. Drain them and keep it aside.
Heat oil in a pan and sear the potatoes until they turn golden brown on the sides and cooked 75%. Keep it aside.
In the same pan, add the panch phoron, curry leaves and once they start spluttering, add the chopped onions, ginger garlic paste, green chillies and sauté until the onions turn translucent in colour.
Then add the chopped tomatoes and cook them covered until they become soft. Meanwhile mix mustard paste and gram flour in yoghurt.
Then add the yoghurt paste and little water. Stir it well and then add the fried Badi and potatoes and bring it to a boil.